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So I just added hot sparkolloid to my rhubarb wine and a day later it was becoming nicely clear. But the table it was sitting on was given a bump and now all the sparkolloid lees are swirled up into opaque globules floating around the jug. Will they fall back down? Is there any way to rescue it?

So the use of finings is for ascetic purposes only right? Finings may even subtract from your wine? Just asking because my banana wine has fallen wonderfully clear, and with so many people on the boards talking about fining everything, I just wanted to make sure that it is OK to NOT use...

So I was Hawaii and I picked up 3# of this nice dark looking raw Macadamia Honey... Anybody use it before?

Wine noob here...I've made apfelwein and rhubarb with ec1118 and banana with D47, now I'm trying Terry gerry's Cranberry but this is by far the highest gravity I've encountered. 1.122??? 3#cranberries 3#sugar ~1# chopped golden raisins Holy cow! I pitched Montrachet and only found out afterwards...